Jewelled beetroot & hummus grain bowls
Serves 2
Easy
Prep:
Cook:
Rustle up these grain bowls in just under 20 minutes. With wholemeal couscous, beetroot, pomegranate and cannellini beans, they're packed with good-for-you ingredients
Skip to ingredients
Units:
- 60g wholemeal couscous
- 150g pre-cooked beetroot
- 30g pomegranate seeds
- 10g parsleyfinely chopped
- 1 medium tomatochopped into small pieces
- 10cm chunk cucumberchopped into small pieces
- 1 small red onionfinely chopped
- 1 tbsp pumpkin seeds
- 1 lemonzested and juiced
- 1 tbsp extra virgin olive oilplus a little extra to serve
- 400g can cannellini beansdrained
- 2 tsp tahini
- 1 small garlic clove
- 2 eggs
Nutrition: Per serving
- kcal513
- fat19g
- saturates3g
- carbs51g
- sugars15g
- fibre17g
- protein26g
- salt0.51g
Method
step 1
Tip the couscous into a bowl with a pinch of salt and pour over 100ml boiling water. Cover and leave for 5 mins, then fluff up with a fork.
step 2
Roughly chop the beetroot and add to the couscous along with the pomegranate seeds, parsley, tomatoes, cucumber, red onion, pumpkin seeds, lemon zest, a squeeze of the juice and 1½ tsp olive oil. Season well.
step 3
Blitz the cannellini beans, tahini, garlic and a squeeze of the remaining lemon juice in a small blender with a splash of water until smooth and creamy. Season to taste.
step 4
Bring a small pan of water to the boil and cook the eggs for 6-7 mins for jammy centres, or 8 mins if you prefer the yolks set. Cool briefly under cold running water, then peel and halve.
step 5
Spread a generous spoonful of the bean hummus over the bottom of two shallow pasta bowls. Top with the grain salad and the eggs, then drizzle with the remaining olive oil to serve.
